| Ingrédient |
Quantité |
Calories |
| Choux de Bruxelles |
880g |
378kcal |
| Noix de pécan |
15g |
104kcal |
| Courge, hiver, butternut, crue |
900g |
405kcal |
| Fromage, parmesan, râpé |
56.669g |
239kcal |
| Pois chiches (haricots garbanzo, bengal gram), graines mûres, en conserve, solides égouttés |
164g |
228kcal |
| Fromage, chèvre, type doux |
56.669g |
150kcal |
| Soupe, bouillon de poulet, faible en sodium, en conserve |
120g |
19kcal |
Recipe Instructions:
INGREDIENTS
½
cup low-sodium chicken (or vegetable) stock
2
ounces goat cheese
2
ounces Parmesan
3
tablespoons nutritional yeast flakes
1
small butternut squash, peeled and cut into rough 1/2-inch cubes
1
cup canned chickpeas, rinsed and drained
10
brussels sprouts, thinly sliced
10
pecan halves, chopped
DIRECTIONS
Heat oven to 400°. In a large ovenproof skillet over medium heat, heat stock, goat cheese, Parmesan, and yeast. Cook, stirring, until cheese is melted and a sauce forms.
Add squash, chickpeas, and brussels sprouts, toss to coat, and arrange in an even layer.
Bake 45 to 50 minutes, until squash is cooked through. Top with chopped pecans.
Let leftovers cool completely before storing in an airtight container in the fridge.
